Egg White Bites with Cottage Cheese and Veggies Recipe
These Egg White Bites with Cottage Cheese are a delicious and healthy breakfast or snack option. Made with liquid egg whites, creamy cottage cheese, shredded Gruyère, roasted red peppers, and fresh baby spinach, they are baked gently in a water bath to create soft, fluffy, and perfectly set bites without any rubbery texture. Perfect for meal prep and packed with protein, these bites are flavorful, satisfying, and easy to make.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 bites
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: International
- Diet: Low Fat
Ingredients
Egg Mixture
- 2 cups liquid egg whites
- 1 cup small curd cottage cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Vegetables & Cheese
- 1/4 cup roasted red peppers, finely diced
- 2 cups fresh baby spinach, chopped into small ribbons
- 1/2 cup shredded Gruyère or sharp cheddar cheese
Other
- Cooking spray
Instructions
- Blend the Egg Mixture: Place the liquid egg whites, cottage cheese, sea salt, black pepper, and garlic powder into a high-speed blender. Blend on high for 30 to 40 seconds until smooth. Let the mixture sit for a minute to allow the largest bubbles to settle before pouring.
- Prepare the Vegetables: While the egg mixture rests, finely dice the roasted red peppers and chop the baby spinach into small ribbons to ensure even distribution throughout the bites.
- Preheat Oven and Prepare Pan: Preheat your oven to 300°F (150°C). Lightly spray a silicone muffin pan with cooking spray. Silicone pans are ideal as they are non-stick and flexible, making it easy to remove delicate egg white bites.
- Assemble Bites: Evenly divide the diced roasted red peppers and chopped spinach among the 12 muffin cups, placing the vegetables at the bottom to ensure consistent filling. Then carefully pour the blended egg mixture over the vegetables in each cup, filling about three-quarters full. Sprinkle shredded Gruyère cheese on top of each cup.
- Prepare Water Bath: Place the filled silicone muffin pan into a large metal baking sheet. Pour about an inch of hot water into the baking sheet to create a water bath (bain-marie). This step is essential to keep the egg bites moist and to prevent browning or rubbery edges.
- Bake the Egg Bites: Bake for 25 to 30 minutes or until the centers are set but still slightly jiggly to the touch. The water bath ensures even gentle cooking.
- Cool and Serve: Carefully remove the baking sheet from the oven. Let the egg white bites sit in the silicone pan for 5 to 10 minutes before removing. This cooling time allows them to firm up slightly and makes popping them out easier.
Notes
- Never skip the water bath; it prevents the edges from becoming tough and brown while keeping the bites soft and creamy.
- Ensure the silicone pan is sitting level in the water bath for even cooking.
- Use a high-speed blender to achieve a smooth egg mixture for the best texture.
- Silicone muffin pans are preferred for easy removal of the delicate egg bites.
